• In a medium pot (large pot for 4 servings), combine farro, 31/2 cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook, uncovered, until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.

• Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, halve, peel, and finely chop onion. Mince or grate garlic. Pick sage leaves from stems; thinly slice half the leaves and finely chop remaining half. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium-high heat. Add panko and season with salt and pepper. Cook, stirring, until golden brown and toasted, 3-4 minutes. Transfer to a plate.

• Heat a drizzle of olive oil in pan used for mushrooms over medium heat. Add onion and a big pinch of salt. Cook, stirring, until onion is softened, 3-5 minutes (reduce heat to medium low if onion begins to brown). • Stir in garlic and chopped sage (add another drizzle of olive oil if pan seems dry). Cook, stirring, until fragrant, 1-2 minutes.

• Once farro is done cooking, stir cooked farro and half the mushrooms into pan with onion. • Increase heat under pan to medium high. Stir in stock concentrates, cheese roux, and 1/2 cup water (3/4 cup for 4 servings). Cook, stirring, until thickened, 1-2 minutes. • Remove from heat. Stir in cream cheese, sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). (Add a splash of water if farrotto seems too thick.) Season with salt and pepper.

• Divide farrotto between bowls. Top with remaining mushrooms and remaining Parmesan. Sprinkle with toasted panko and as much sliced sage as you like. Serve.